STYLE: Weizen/Weissbier

Aroma: Moderate to strong phenols (usually clove) and fruity esters
(usually banana). The balance and intensity of the phenol and ester
components can vary but the best examples are reasonably balanced
and fairly prominent. Noble hop character ranges from low to none. A
light to moderate wheat aroma (which might be perceived as bready or
grainy) may be present but other malt characteristics should not. No
diacetyl or DMS. Optional, but acceptable, aromatics can include a
light, citrusy tartness, a light to moderate vanilla character, and/or a low
bubblegum aroma. None of these optional characteristics should be
high or dominant, but often can add to the complexity and balance.

Appearance: Pale straw to very dark gold in color (rarely, can be as
dark as amber). A very thick, moussy, long-lasting white head is
characteristic. The high protein content of wheat impairs clarity in an
unfiltered beer, although the level of haze is somewhat variable. A
17 beer "mit hefe" is also cloudy from suspended yeast sediment (which
should be roused before drinking). The filtered Krystal version has no
yeast and is brilliantly clear.

Flavor: Low to moderately strong banana and clove flavor. The
balance and intensity of the phenol and ester components can vary but
the best examples are reasonably balanced and fairly prominent.
Optionally, a very light to moderate vanilla character and/or low
bubblegum notes can accentuate the banana flavor, sweetness and
roundness; neither should be dominant if present. The soft, somewhat
bready or grainy flavor of wheat is complementary, as is a slightly
sweet Pils malt character. Hop flavor is very low to none, and hop
bitterness is very low to moderately low. A tart, citrusy character from
yeast and high carbonation is often present. Well rounded, flavorful
palate with a relatively dry finish. No diacetyl or DMS.

Mouthfeel: Medium-light to medium body; never heavy. Suspended
yeast may increase the perception of body. The texture of wheat
imparts the sensation of a fluffy, creamy fullness that may progress to a
light, spritzy finish aided by high carbonation. Always effervescent.
Overall Impression: A pale, spicy, fruity, refreshing wheat-based ale.
History: A traditional wheat-based ale originating in Southern
Germany that is a specialty for summer consumption, but generally
produced year-round.

Comments: These are refreshing, fast-maturing beers that are lightly
hopped and show a unique banana-and-clove yeast character. These
beers often don't age well and are best enjoyed while young and fresh.
The version "mit hefe" is served with yeast sediment stirred in; the
krystal version is filtered for excellent clarity. Bottles with yeast are
traditionally swirled or gently rolled prior to serving. The character of
a krystal weizen is generally fruitier and less phenolic than that of the
hefe-weizen.

Ingredients: By German law, at least 50% of the grist must be malted
wheat, although some versions use up to 70%; the remainder is Pilsner
malt. A traditional decoction mash gives the appropriate body without
cloying sweetness. Weizen ale yeasts produce the typical spicy and
fruity character, although extreme fermentation temperatures can affect
the balance and produce off-flavors. A small amount of noble hops are
used only for bitterness.